1. Arrange bread cubes in bottom of
greased 9x13 pan. Sprinkle with the 2 cups shredded cheese (reserve the other ¼
cup cheese for later).2. Brown the sausage links; drain and cut into
fourths; arrange on top of cheese.3. Beat eggs with milk and dry mustard.4. Pluck chive blossom florets from the base of
each flower. Discard the stems (they are tough). Add chive blossom florets, and
chopped green chives to the egg mixture.5. Pour over sausage, cheese and bread. Cover tightly with tin foil. Refrigerate overnight.6. 1 ½ hours before serving:

Preheat oven to 325º.

Leave aluminum foil on
casserole. Bake for 1 hour.

Increase oven temperature
to 375º.

Uncover casserole and
sprinkle with 1/4 cup cheese.

Bake for 15-20 minutes
more.

NOTE:
Delicious with fresh fruit salad and Sticky Orange Buns.

*If using ham:
add the layer of ground ham (in stead of sausage) in-between layers of bread so that it is in the
middle of the strata. Gayle Evan’s
served ham strata at a stake presidency lunch in Park City.
She ground up her own ham (food processor) bought from Costco (spiral
cut)—so that’s where I got the idea for the ham layer.